Black garlic: the unexpected twist for sophisticated desserts

Black garlic is a sticky, fermented, and aged version of regular garlic. Its flavor is milder than fresh garlic, with umami intensity, earthy and slightly acidic undertones, along with hints of molasses, soy sauce, and licorice. While it's used in aguachile, soups, and sauces, its true power lies in desserts like brownies, cakes, and ice cream.

Black garlic harmonizes with autumnal flavors: cinnamon, caramel, and pumpkin are complemented by its warm notes of molasses and licorice. Incorporating it into the base of graham crackers or the creamy filling of a ginger and lime cheesecake creates unique profiles. Cake pops, chocolate mousse, and donuts benefit from its delicate presence.

It can be purchased whole or in powder form online and in specialty stores. It adds a distinctive touch not only to desserts, but also to drinks: hot chocolate enriched with black garlic, or cream liqueurs with its rich flavor.

To make black garlic at home, select unpeeled garlic cloves from the supermarket or "pearl garlic" (a single large clove). Place the cleaned garlic on a bed of paper towels inside a rice cooker with a keep-warm function. Turn it on and monitor it for eight to ten days. The garlic will gradually darken as it matures, its cells will soften, the pungent notes will mellow, and sweeter flavors will emerge.

Alternatively, use a food dehydrator. Seal the unpeeled garlic in a two-liter canning jar before placing it in the dehydrator for three to four weeks at a temperature between 70 and 80 degrees Celsius. Warning: the process generates a strong odor. Use appropriate equipment if possible and work outdoors.